I adore roti! I never knew how easy it was to make my own roti until I went to Sri Lanka and had the most delicious and fun cooking class at Unawatuna. It was so easy to make the delicious coconut roti that Karuna taught us that it's become a firm favourite at home. So, I never pass up the chance to make more roti - and different varieties always make me a little excited inside. This is Aloo or Aalu (potato) roti that I made for Nepal month is a great addition to my roti repertoire. Flavoured lightly with chilli, spices fresh coriander, it is delicious to mop up your curry or slather with some tomato achar or any other chutney or pickle.
Nepalese Potato Roti
3 large potatoes
1 green chilli, seeds and placenta removed
1 clove garlic, crushed
2 tbsp chopped fresh coriander
1 tsp ground cumin
1/2 tsp salt
2 cups wholemeal flour
Oil for frying
1. Peel and chop potatoes. Boil until well cooked then drain and mash finely. Allow to cool.
2. Once the potatoes have cooled, add the chilli, garlic, coriander, cumin and salt and stir well to combine.
3. Add the flour and stir well to combine. Take small handfuls of this dough and place on a floured surface. Use your fingers to flatten into a disk about 1 cm thick. Use a small bowl to cut out the roti into evenly shaped circles (this keeps them all the same size).
4. Heat a small amount of oil in a non stick pan. Fry the roti for a few minutes on each side on a medium heat, until they become golden brown and crispy on the outside. Keep warm as you cook the remaining roti. Serve warm with tomato achar.
Makes 10 roti (may vary depending on the size of the bowl you use to cut them into circles).